I was at the supermarket last Friday, picking up some herbs to finish off this dish, when the cashier asked me, “Did he treat you right yesterday?” I stared at him blankly. What was yesterday?? Then it came to me: Valentine’s Day. Watching me, he shook his head in sympathy.

Yes, I spent Valentine’s Day alone, as Wes was working in Silicon Valley. But the good news is, he was able to rush through work and catch the last flight to L.A. so we could have a lovely weekend together before I go off to India for three weeks.

I thought that oysters on the half shell, with some cava that he’d brought back from Spain, would be the perfect romantic late-night snack. (He typically grabs dinner at the airport.) And lo, a few years ago I’d gotten an email from Daily Candy with an intriguing recipe from Table 8 chef Govind Armstrong for champagne mignonette granita. I’m not sure where I got the idea to add pomegranate seeds, but I had a pomegranate and they’re so pretty and jewellike — and red — it just seemed perfect.

Shucking oysters is no joke — you really must have an oyster knife. I have this one. If it’s convenient (and seriously consider the anti-romantic factor of shards of shell in your ineptly shucked oysters), you may be better off having them shucked for you at the fishmonger’s. Because of schedule issues, I had to buy the oysters a few days in advance and store them, whole, in my refrigerator under a damp towel. Alton Brown said it was safe to do this, and so do other folks!

Chilled Oysters with a Sparkling Mignonette Granita
From Govind Armstrong, via Daily Candy

12 oysters, freshly shucked
1/2 cup sparkling wine
1 tsp champagne or other mild vinegar
1 tsp pomegranate molasses, optional
2 tsp water
1 TB each minced chives, shallots and parsley
1/4 cup pomegranate seeds, optional
Freshly ground pepper

Chill the oysters. For the granita, freeze the wine, vinegar, optional pomegranate molasses and water in a metal pan for one hour. Use a fork to scrape the icy sheet up into crumbs, then mix in the  herbs and pomegranate seeds, if using. Season with pepper, and store mixture in freezer until ready to serve.